This scrumptious moist Pumpkin Cake has a lightly sweetened thin layer of cream cheese and a luscious crumb topping. Pumpkin pie spice takes this cake over the top with the best that fall has to offer.
Fall is by far my favorite time of the year. I love the crisp cool nights and semi warm days. It is invigorating. I love football, bonfires, pumpkins, bright colored mums and Halloween. As a matter of fact I can’t think of anything that I don’t like about fall. This Pumpkin Cake with Cream Cheese Filling is the perfect fall treat. The scrumptious moist pumpkin cake has a lightly sweetened thin layer of cream cheese and a super easy crumb topping. It stays moist for days and tastes like heaven with just the right blend of spice. Wait till you smell it baking? It will remind you of everything you love about fall.
How do you make Pumpkin Cake with Cream Cheese Filling?
First you are going to make the crumb mixture so grab a medium bowl and combine butter, flour, brown sugar, rolled oats and cinnamon. Using a pastry knife cut in the butter until crumbly. Set this aside while you get the cake ready.
In a medium bowl whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice. Using a stand mixer or a hand mixer cream the butter and the sugar until light and fluffy. Now turn the mixer to low and add the eggs one at a time mixing just until incorporated scraping down the bowl and the beaters as needed. Now add the pumpkin puree and applesauce and mix just until incorporated on low. Add the the flour mixture to the pumpkin mixture in three parts mixing just until incorporated on low.
In a separate bowl using a mixer beat cream cheese and sugar until smooth and creamy. Add the egg and vanilla and mix just until incorporated.
Now lets assemble the cake. Pour half the cake batter into a well greased and floured 9×13 inch baking dish. Carefully spread the cream cheese mixture over the cake batter. Now spread the remaining cake batter over the cream cheese mixture. Sprinkle with the crumb mixture and bake for about 50 minutes or until set.
So if Fall is your thing and you love pumpkin put this Pumpkin Cake with Cream Cheese Filling on your to try list and bake it this weekend. Life is short so don’t wait for a special occasion or that window of opportunity will have come and gone.
Helpful tips for making Pumpkin Cake with Cream Cheese Filling
- Grease and flour your baking dish well. I like to use Baker’s Joy which is a nonstick baking spray with flour.
- Always preheat your oven and load the cake in the center of the oven.
- For best results use real unsalted butter.
- Do not overwork the cream cheese mixture or it will get absorbed into your cake.
- Bake the cake until set. Test with a toothpick for doneness but please keep in mind that a little bit of cream cheese is going to end up on your toothpick and the cake may still be done.
- Refrigerate leftovers as the cake has cream cheese in it.
Other cake recipes you will love!
Pumpkin Cake with Cream Cheese Filling
Ingredients
Crumb topping
- 6 tablespoons butter slightly softened
- 1/3 cup flour
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1 teaspoon cinnamon
Cake
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1/2 cup butter 1 stick
- 1 1/2 cups sugar
- 3 eggs
- 1 cup pumpkin puree
- 1/2 cup applesauce
Cream cheese filling
- 12 ounces cream cheese 1 1/2 box
- 1/3 cup sugar
- 1 egg
- 3/4 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees and spray 9 x 13 baking dish with nonstick baking spray.
- In medium bowl combine 6 tablespoons butter, 1/3 cup flour, brown sugar, rolled oats and 1 teaspoon cinnamon. Using pastry knife cut in butter until crumbly. Set aside.
- In medium bowl whisk together 1 3/4 cups flour, baking soda, baking powder, salt and pumpkin pie spice.
- In stand mixer with paddle attachment cream 1/2 cup butter with 1 1/2 cups sugar. Turn mixer to stir. Add 3 eggs; 1 at a time mixing after each just until blended. Add pumpkin puree and applesauce and mix just until incorporated. Add flour mixture (not crumb mixture made in step 1) in three parts mixing just until incorporated.
- In medium bowl with hand mixer beat cream cheese and 1/3 cup sugar until smooth and creamy. Add 1 egg and vanilla and mix just until incorporated.
- Spread half of the pumpkin cake mixture in the pan. Carefully spread the cream cheese mixture over the cake mixture. Now add the rest of the cake mixture spreading carefully with a spatula. Some may bleed through. Do not overwork or it the cream cheese mixture will be absorbed by the pumpkin mixture.
- Sprinkle with the crumb topping and bake for 50 minutes or until set. Allow to cool 20 minutes before cutting.
Video
Notes
- Grease and flour your baking dish well. I like to use Baker's Joy which is a nonstick baking spray with flour.
- Always preheat your oven and load the cake in the center of the oven.
- For best results use real unsalted butter.
- Do not overwork the cream cheese mixture or it will get absorbed into your cake.
- Bake the cake until set. Test with a toothpick for doneness but please keep in mind that a little bit of cream cheese is going to end up on your toothpick and the cake may still be done.
- Refrigerate leftovers as the cake has cream cheese in it
Nutrition
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This post was originally published August 13, 2017 and was republished August 8, 2019 with new content.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Sue Mcmath
I see this is made with rolled oats is it reg oats or quik oats?
Beth Pierce
Regular oats
Debbie Eckstein
Could this be made in a 11×15 jelly roll pan?
Beth Pierce
I am not sure. I have not tried. Please let me and readers know if you try how it turns out.
Summer
I was wondering is this could be made without the oats? I can’t use them due to an allergy, but this recipe looks delicious otherwise!!
Beth Pierce
Yes you can. Happy baking!!
Mary Mullis
Just to be sure. I assume when you say flour, you mean all purpose flour. The recipes sound great and I plan to try them. Thanks so much
Beth Pierce
Thanks Mary! Yes that would be all purpose flour.
Melissa ryan
I dont have a mixer with a paddle attachent, would a hand mixer on a low setting work as well.
Beth Pierce
Yes that would work just as well.
Joan
Can fresh pumpkin be used and what is pumpkin Spice?
Stacey
Yes fresh pumpkin can be used and pumpkin spice is a spice with cinamon, ginger, cloves, and nutmeg.
Beth Pierce
I sent it to you! Enjoy!
Laurie
Can I make this gluten free!
Beth Pierce
I am not sure. Hopefully one of the readers can answer that!
Twila
I was wondering about replacing sugar with Splenda? Any thoughts on that?
Beth Pierce
I am not sure. I have always cooked with sugar. Hopefully one of my readers will respond.
Candy
Hello, may I know if you are using all purpose flour or cake flour?
Beth Pierce
I used all purpose flour but a lot of the readers swear by cake flour for all of their cakes.
Kathy
Would this work using a gluten-free 1 to 1 flour mix?
Beth Pierce
I am not sure. Sorry Kathy maybe one of the readers will respond!
Jason
Quick question…should I up the sugar if I’m using fresh pumpkin vs canned?
Beth Pierce
No I would not.
Nadia Garas
Hello, I was wondering if you can freeze this cake and serve later
Beth Pierce
Yes you can freeze that cake. Double wrap to keep it fresh and thaw in the refrigerator to avoid excess condensation.
Honesty
I was wondering if anyone has any idea of what could be used to replace the eggs in this recipe?
Beth Pierce
Here is an article that I found. Baking Without Eggs is Possible with these 6 Substitues
Crystal
I know this is an old post, but i wanted to answer in case others are reading these comments. In breakfast breads I use apple sauce as an egg replacer its 1/4 c applesauce per egg. Another option that wprks well in most cake recipes would be Whisk together two tablespoons of water, one teaspoon of oil (like corn or vegetable oil) and two teaspoons of baking powder, again this amount is PER egg. And my last favorite to use is Chia seeds, they are great for cookies and my usual go to for them because they dont make the cookies cake like. 1 tablespoon chia seeds and 3 tablespoons of water again PER egg.
Now with that all said if a recipe calls for more then 3 eggs NONE of these will work, its best to find another recipe or a vegan one. 3 eggs or under and its usually safe to substitute. Also side note that 1/4 cup per egg pumpkin works as well, so in this case you would up the pumpkin by that much per egg in the recipe 🙂 my 18 year old daughter has an egg allergy since birth, so we have had experience navigating the baking world
Jolly Mama
Thanks for the excellent recipe! I made this and it was delicious! I was wondering your opinion on doubling the cheesecake part.? One of my friends was hinting he wished there was more and I do think if it baked up right it would be yummy. I thought it might need to bake few more minutes. What do you think?
Beth Pierce
You are most welcome. So glad that you enjoyed it. Yes I do think you can double the cheesecake part. I have done 1 1/2 times the cheesecake part. It might only increase the time a couple of minutes. I loved it!
Jolly Mama
Great! Thanks again. Happy Holidays!
Wendy wickard
The pumpkin cream cheese crumb cake is absolutely delicious. I’m gg to add nuts and cocunut to topping and try. Husband loved it, but wants nuts in everything. I did hsve to increase to 60 minutes. Best pumpkin cake I ever made. So thank you.
Beth Pierce
I love complements. They make my day. Thanks so much and so glad that you liked it. My husband wants nuts in everything too!!